When my dear friend Yukari brought my red velvet cake the other afternoon, I thought I must have died and gone to some sort of sugar-baked heaven. I asked her where she discovered this bizarre, deep red, Satanic looking concoction. Apparently it's all over Brooklyn, and she'd found out about it while working in the Buttacup Lounge. For the unfamiliar, red velvet cake is party punch red and coated in thick white frosting. It's an equally decadent relative of chocolate cake. My own limited run-ins with it haven't yielded particularly chocolatey tasting encounters, but its richness and snowy cream cheese dressing could satisfy any chocolate lover's deepest desire.
A sort of red-velvet-legend attributes this cake to the Waldorf Astoria Hotel in New York City. A guest ordered a slice and liked it so much that she asked for the recipe. The hotel gave it up and billed her $100. Furious, she spread the recipe around in chain letters.
The response to the photos of the 
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